CHEMISTRY PBL 2020

SMJK YOK BIN
PROJECT BASED LEARNING SCRAPBOOK

CHEMISTRY
FORM 4

YEAR 2020

GROUP : Group 2
CLASS :
GROUP COORDINATOR : 4 NEWTON
GROUP MEMBER:
Gan Ee Wern
1.Ee Mei Hui
2.Mandy Tey
3.Rachel Pang Zhi Xuan
4.Sabrina Heng Wei Qi
5.Tan Joe Yi

PROJECT MENTOR : Madam Yuu Yee Mee
SUBMISSION DATE :

CONTENT OF FOLIO
1. Cover of Folio / Project
2. Content / INDEX
3. Project Proposal ( PLANNING OF PROJECT)

Introduction ( Problem / issue )
Objective of Project
Materials
Budget
4. Record of Process of PBL
Project Logbook
Task Specification
Record of Project Implementation
5. Report of Project
Problem / Issue
Objective of Project
Materials / Apparatus
Diagram of set up
Procedure of Project
Result / product
Discussion
Conclusion
Reflection
Appendices
6. Financial Report of Project
7. Record of PRESENTATION
8. Record of PRODUCT / MODEL

2

Introduction

Problem Statement

Malaysian fruit and vegetable markets were significantly impacted by the spread of
the novel coronavirus (COVID-19 disease ), at the beginning of March 2020. To
curb the spread of COVID-19 disease, the Malaysian government has imposed a
drastic measure - the implementation of MCO (MOVEMENT CONTROL ORDER )
on 18 MARCH 2020. Due to the closure of restaurants, bars, shopping malls, wet
markets during MCO, the fruit and vegetable market has experienced immediate
impacts. The demand for fresh fruits and vegetables had dropped significantly. Fresh
fruits and vegetables that are not delivered or harvested due to drop in demand are
found piling up or left to rot in the farm.

We try by using Chemistry knowledge, we’ve design a project to help the fruit or
vegetable farmers to reduce the critical problems faced during the MCO and RMCO
period.

Background of Study

6.8 Salts, Crystals and Their Uses in Daily Life

Objectives of Study

1. To study the salts in preparation of food.
2. To study the salts in preparation of food preservation.
3. To find out the effects of taking overly amount of salts on human body.
4. To study the existence of salts that exists naturally.

Duration of Project

4/9/2020 - 30/9/2020

Requirements

In this project, we were required to solve the problem of fruits and vegetables are left
to rot in the farm by making pickled fruits or vegetables, which is using a variety of
salts in preparation of food or food preservation.

3

State the meaning of salt.

 In chemistry, a salt is an ionic compound which is made up of
two groups of oppositely charged ions (cation and anion).How
many of each type of ion the salt has is important because the
compound must have an equal balance between positive charge
and negative charge.

 Salts can be easily identified since they usually consist of positive
ions from a metal with negative ions from a non-metal.

 The salt we put on our fries is actually sodium chloride and is made up of a NA
1+ (that’s our metal) and a Cl 1- (the 1 is dropped),or simply NaCl.

Gathering and interpreting information on the existence of salts that
exists naturally.

 Table salt , Halite , sodium chloride (NaCl) , is found naturally in huge geologic
deposites of salt minerals left over from the slow evaporation of ancient sea water.

 Salt is one of the most widely used and oldest forms of food seasoning.
 As salt dissolves in a solution or on food ,it is breaks into its component

ions:sodium and chloride (Na+ and Cl -, respectively).The salty flavour primarily
comes from the sodium ions.

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Gathering and interpreting information on the various uses of salts
in the food preservation or food preparation.

USES OF SALT IN FOOD PRESERVATION

Preserving food with salt is an ancient human practice that dates back before written
records. Beef jerky, pickles, and smoked salmon are all examples of common foods
that are preserved using salt.

1. Salt dries food. Salt draws water out of food and dehydrates it. All living
things require water and cannot grow in the absence of it, including the
bacteria which can cause food poisoning. Salt is used to preserve beef jerky by
keeping it dry, and it prevents butter from spoiling by drawing water out,
leaving just the fat.

2. Salt kills microbes. High salt is toxic to most (not all) microbes because of
the effect of osmolarity, or water pressure. Water diffuses between cells in the
environment so that the concentration of solutes (such as salt) is the same on
both sides of the cell. In very high salt solutions, many microbes will rupture
due to the difference in pressure between the outside and inside of the
organism. High salt can also be toxic to internal processes of microbes,
affecting DNA and enzymes

3. A high concentration of salt kills organisms that decay food and cause
disease. A concentration of 20% salt will kill bacteria. Lower concentrations
inhibit microbial growth until you get down to the salinity of the cells, which
may have the opposite and undesirable effect of providing ideal growing
conditions.

5

Gather information on the effects of salt on humans and debate the
effects of salts on human health.

ADVANTAGE
1. Helps Thyroid Function Properly

 Thyroid plays an important role in metabolism.
 Body needs the mineral iodine,which is found in many foods.
 Iodine is added to most salts (they are labeled “iodized”) An iodized

deficiency
prevents your body from producing enough of the thyroid hormone.
 Symptoms of a deficiency include an enlarged thyroid, constipation,
difficulty thinking, fatigue, and sensitivity to cold, having some
iodized salt
in your diet can help your thyroid function properly.

2. Keeps the Body Hydrated

 Salt also promotes healthy hydration levels and electrolyte balance,
which is necessary for organs to function properly.

 Cells, muscles, and tissues need water, and salt helps these parts of
your body maintain the right amount of fluid.

3. Improves Symptoms of Cystic Fibrosis

 People living with cystic fibrosis lose more salt in their sweat than the
average person so they need more water and salt in their diet to avoid
dehydration.

4. Balances electrolytes and prevents muscle cramping

 Sea salt is an excellent source of electrolytes, which has been shown
to prevent muscle cramping during exercise. Sea salt contains
sodium, magnesium, potassium, and calcium, all of which you need
for optimal health. These minerals must come from your diet because
your body can’t create them. Without sufficient electrolytes you can
experience irregular heartbeat, fatigue, nausea, and even seizures.

5. Improves sleep

 When you read about salt and sleep, it initially appears there are
mixed reports. But if you pay close attention, you’ll realize that the
advice against eating salt before bed is referring to table salt and
processed foods, which can cause an unbalanced amount of sodium in
the body. Sea salt is thought to improve sleep because it contains so
many helpful electrolytes for regulating hormones.

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DISADVANTAGE

2. Extra blood pressure caused due to the intake of too much salts
because salt put extra strain on the inside of the
arteries.
 this is turn forces the muscle of the artery wall to become stronger
and thicker,which constricts the arteries more.
 the blood pressure gets further raised,which may ultimately cause
the arteries to burst or becoming narrow that they get clogged up
easily, cutting the oxygen and nutrient supply to organ causing
fatal damage.

2. Arteries of heart gets damaged
 it cause a slight reduction in the amount of blood reaching the heart
and may lead to chest pain.
 if extra salt in your diet continues then gradually it can cause
arteries to either burst or clog completely
 the deprivation of oxygen to the heart due to this condition will
cause heart attack

3. Raised blood pressure
 can damage the arteries leading to the brain
 there can be a slight reduction in the amount of blood reaching the
brain and may cause dementia
 in this condition the cells of the brain do not work as well as they
should because there is now a scarcity of oxygen and nutrients
reaching the brain.

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Task Specification

Task Specification for each group member.

No. Name of Group Task Duration of
Member Accomplishment / Date

1. Gan Ee Wern Group Coordinator line
20/8/2020 – 21/9/2020
2. Ee Mei Hui Prepare the Cover of
7/9/2020
Folio
7/9/2020
3. Ee Mei Hui Prepare the Content of
8/9/2020
Project
8/9/2020
4. Ee Mei Hui Prepare the Project
9/9/2020
Logbook
9/9/2020
5. Ee Mei Hui Prepare the Financial 10/9/2020

Report of Project 10/9/2020

6. Gan Ee Wern Prepare the Project 11/9/2020
12/9/2020
Proposal
13/9/2020
7. Gan Ee Wern Prepare the Introduction
13/9/2020
8. Gan Ee Wern Prepare the Objective of
14/9/2020
Project 14/9/2020
15/9/2020
9. Gan Ee Wern Prepare the Materials and
16/9/2020
Budget
16/9/2020
10. Gan Ee Wern Prepare the Precaution 17/9/2020
17/9/2020
11. Sabrina Heng Wei Qi Prepare the Task 18/9/2020
18/9/2020
Specification 19/9/2020
19/9/2020
12. Sabrina Heng Wei Qi Prepare the Record of

Project Implementation

13. Sabrina Heng Wei Qi Prepare the Record of

Presentation

14. Rachel Pang Zhi Xuan Diagram of set up

15. Rachel Pang Zhi Xuan Procedure of Project

16. Rachel Pang Zhi Xuan Problem of Report of

Project

17. Tan Joe Yi Materials / Apparatus in

Report

18. Tan Joe Yi Result / Product in report

19. Tan Joe Yi Discussion of project

20. Tan Joe Yi Record of Product

21. Mandy Tey Jia Xuan Objective of Project

22. Mandy Tey Jia Xuan Conclusion of Project

23. Mandy Tey Jia Xuan Reflection of Project

24. Mandy Tey Jia Xuan Appendices

8

Project Logbook

NO. DATE DAY CONTEXT OF DISCUSSION
20/8/2020 Thursday
● To form a group with 6 people
1) ● To choose a group coordinator
● Group coordinator assigns tasks for each member
21/8/2020
2) via Messenger Group.

22/8/2020 Friday ● To discuss and complete the draft and proposal of
3) the project via messenger group.

28/8/2020 Sunday ● To decide the pickled fruit produce
4) Friday and its ways to produce

2/9/2020 ● To discuss the budget of the project needed via
5) messenger group.

12/9/2020 ● To discuss and solve the difficulties encountered
6) via messenger group.

Wednesday ● To discuss and learn marketing strategies used by
professionals via messenger group.

Friday ● To discuss and assign parts of presentation equally
to each member via Google Meet.

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Record of Project Implementation

Implementation of Project PBL

Date Activity

20/08/2020 Teacher gives topic, ideas and suggestions

20/08/2020 Students form a group that consists of 6members and
choose a group coordinator

22/08/2020 Group discussion / Decide pickled fruit produce

25 /08/2020 Group discussion / Get information related to:
 Definition of Food Preservation
 Importance of Food Preservation
 Uses of salt in food preservation
 The effects of salt to human health

27/08/2020 Buy materials and container
28/8/2020 Prepare the pickled papaya

2/9/2020 Sell the pickled papaya in school

20/8/2020 to Prepare the folio (report) and slides
15/09/2020
25/09/2020 Presentation of folio
01/10/2020 Hand in the folio

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Materials and Expenses Quantity Unit Price (RM) Total Price (RM)

Budget:

No Item

1 Papaya 1 6.00 6.00
2 Sodium Chloride 2 pack 2.00 4.00
3 Container 0.20 4.00
20 14.00
Total

List of materials/apparatus used :
1. Papaya

2. Sodium Chloride

3. Small knife
4. Chopping board
5.Container

In this project, we used RM14.00 for the materials.
The apparatus were common and easy to find so it didn’t cost a lot of our money. The
cost for this project is accepted.

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Survey

Interview

Name : Tan Hock Seng
Age : 49
H/P : 012 6768993
Occupation : Farmer

Questions :
1. Does MCO affect your agriculture business ?
Yes / No

2. How is the business in the market recently ?
Better before MCO / As usual / Worse before MCO

3. How frequent have you been going to your farm ?
More frequently / Less frequently / Normal

4. How do you deal with your harvests ?
I try my best to sell as much harvest as I can with a lower price, if not so, I have
to unfortunately throw them away which is very wasteful.

Google Form

2

Data / Statistics

These are the respondents of our research.

Responses

Analysation and interpretation
20 individuals took part in our research. 14 are female while 6 are male.

Analysation and interpretation
In our research,13 of the respondents are of age 13-17. 6 of the respondents are of age
18-30 and only 1 of the respondents are of age 30 above.

3

Analysation and interpretation
6 of the respondents, which comprises of 30% of the respondents use salt while
preparing food almost every dishes. 11 of the respondents, which comprises of 55%
of the respondents moderately use salt while preparing food whereas 3 of the
respondents, which comprises of 15% of the respondents do not use salt while
preparing food.

Analysation and interpretation
18 of the respondents, which are 90% of the respondents think that salt is important in
our daily life. 2 of the respondents, which are 10% of the respondents think that salt is
maybe important in our daily life and none of the respondents think that salt is not
important in our daily life.

4

Analysation and interpretation
Most of the respondents think that food preservation can stop the microorganisms
and bacteria from spreading and growing whereas some of the respondents think
that food preservation are food that can be stored for longer time. A few of them
also think that food preservation make the food more delicious, easily to chewed
and digested.

5

Analysation and Interpretation
Most of the respondents think salt is important in food preservation because salt can
enhance the taste of the food whereas some of the respondents think salt is important
in food preservation because salt can help to store the food for a longer period.

6

Materials & Apparatus

List of materials / apparatus used:
1. Papaya
2. Sodium Chloride
3. Container

7

Preparation of Procedure

1. Peel the papaya by using a peeler.

2. Cut the papaya in half by using a knife.

3. Cut the papaya into smaller pieces.

4. Add 1 teaspoon of salt into the papaya.

8

5. Add 120g of sugar into the papaya.
6. Add lemon into the papaya.

7. Season the papaya by adding some sour plum powder.

9

8. Mix the papaya and put into a container.
9.After leave the pickled papaya out for two days, the pickled papaya is done.

10

Precaution:

● Be careful while using the knife.
● Keep our hands and work tools clean.
● Use more ripe papaya to pickle.

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Discussion

1. What is the advantage of the material/ingredient selection for the projects?
Sodium chloride has been used to flavor and preserve foods for thousands of years.
As a preservative, salt helps to prevent spoilage and helps to keep foods like ready-to-
eat meats and cheeses safe to eat. Salt is also used in fermenting processes for foods
like sauerkraut, pickles and kefir.

2. What is the concept applied in the experiment?
Salting is used because most bacteria, fungi and other potentially pathogenic
organisms cannot survive in a highly salty environment, due to the hypertonic nature
of salt. Any living cell in such an environment will become dehydrated through
osmosis and die or become temporarily inactivated. Fine grained salts were more
expensive but also absorbed moisture faster than coarse salt.

3. What are the disadvantages of taking too much sodium chloride?
Extra blood pressure caused due to the intake of too much salts because salt put extra
strain on the inside of the arteries. This is turn forces the muscle of the artery wall to
become stronger and thicker, which constricts the arteries more. The blood pressure
gets further raised, which may ultimately cause the arteries to burst or becoming
narrow that they get clogged up easily, cutting the oxygen and nutrient supply to
organ causing fatal damage.

Conclusion

After finishing, we realised that food preservation is very convenient and beneficial in
our daily life. With that being said, salt keeps our body hydrated. It promotes healthy
hydration levels and electrolyte balance, which is necessary for organs to function
properly. For example, cells, muscles, and tissues need water, and salt helps these
parts of your body maintain the right amount of fluid. In addition, by intaking the
right amount of salt improves sleep. When you read about salt and sleep, it initially
appears there are mixed reports. But if you pay close attention, you’ll realize that the
advice against eating salt before bed is referring to table salt and processed foods,
which can cause an unbalanced amount of sodium in the body. Sea salt is thought to
improve sleep because it contains so many helpful electrolytes for regulating

12

hormones. Other than that, we also have acknowledged that many hands makes light
work, which is why teamwork is very important throughout the whole project. We
also understand the importance of being thankful and appreciative towards others
when finalizing this assigned task because this allows us to apply our chemistry
knowledge constantly. Lastly, through this project we are able to prepare ourselves to
face future obstacles in our life.

13

Reflection

While conducting this project, we came across a lot of information. Apart from
that, this project encouraged us to work together and share our knowledge with others.
This also encouraged us to gather information from the Internet and improve our
thinking skills.

The shortcoming and limitation of this project is some fruits are not suitable for
marinate because it cannot last long. Other than that, the cost of fruits that are too high
or taste bad will cause sales to become low and lead to loss. Furthermore, we failed
once while conducting this project because the fruit we used is not ripe enough. On
top of that, the fruit is not marinated long enough can also cause failure of this project.

In addition, we can improve this product through marinating the fruits for longer
time so it will taste better. Producing the pickled fruits bring us many good impact for
society, environment or country. For example, this can help to collect the excess food
and prevent food waste. As a result, the environmental pollution can be reduced.
Moreover, we can extend the duration of food consumption while producing the
pickled food. Additionally, farmers can also survive during MCO because fruits and
vegetables can be collected by marinating. Hence, economy of our country can be
maintained.

By marketing the pickled fruits, we understand more about the importance of
other discipline of this study in everyday life such as when we are more polite to
others, they will be more willing to buy the pickled fruits from us. This will also help
us to increase our sales.

14

Refrences

No. References Title Sources
1. Textbook Gan Wan Yeat, Nor Azlina binti Abd. Aziz,
Concept of Yusmin binti Mohd. Yusuf, Noor Haniyatie
2. Reference movement of binti Ibrahim, 2019, Form 4 Biology,
book substances across Selangor Darul Ehsan: Must Read Sdn. Bhd.
a plasma
3. Internet membrane Mah Chee Wai, Dr. Tina Lim Swee Kim,
2020, Super Skills Ulang Kaji SPM ( Form 4
Movement of KSSM ) : Biology, Selangor Darul Ehsan:
subtances across a Sasbadi Sdn. Bhd.
plasma membrane https://www.healthline.com/nutrition/benefit
in daily life s-of-plums-prunes

advantages of
plum

4. Internet benefits of papaya https://m-timesofindia-
com.cdn.ampproject.org/v/s/m.timesofindia.
com/life-style/food-news/8-benefits-of-
eating-
papaya/amp_articleshow/68989314.cms?am
p_js_v=a2&amp_gsa=1&usqp=mq331AQF
KAGwASA%3D#aoh=16004258991055&re
ferrer=https%3A%2F%2Fwww.google.com
&amp_tf=From%20%251%24s

5. Internet benefits of salt https://www.everydayhealth.com/diet-
nutrition/diet/salt-health-benefits-risks-
types-how-cut-back-more/

6. Internet EverydayOnSales. https://www.everydayonsales.com/news/30-
(2020). 30 Tons of tons-of-fresh-vegetables-lost-in-3-days-due-
7. Internet Fresh Vegetables to-mco-causing-massive-financial-impact-
8. Internet Lost in 3 Days to-the-seller/
Due To MCO
Causing Massive https://www.science.gov/topicpages/f/food+
Financial Impact preservation+research
To The Seller.
https://timesofindia.indiatimes.com/life-
Science.gov. style/food-news/8-benefits-of-eating-
Sample records for papaya/articleshow/68989314.cms
food preservation
research

Benefits of eating
papaya

15

Evidence of Discussion

 Group Leader (Gan Ee Wern) created a group via Messenger for group

discussions and distributes works to group members at 20/8/2020.

 Our discussion via Google Meet

 Google Meet link for debate
https://meet.google.com/vzn-tjgk-wtg

 Google Form link for survey

16

Financial Report Of The Project DEBIT CREDIT

Item

Sales Of Papaya 20.00 -
Profit Of Sale - 6.00
Papaya - 6.00
Sodium Chloride - 4.00
Container - 4.00
Total 20.00
20.00

Evidence ：

We sold 20 jars of pickled papaya with the price of RM 2 each. The following names
are our buyers:

No Name Class Quantity

1 Lee Hong Wei 1 RED 1

2 Alston Yeo 2 GREEN 1

3 Chua Jia Le 2 GREEN 1

4 Chin Yeat Ren 2 GREEN 1

5 Ng Wei Long 4 NEWTON 2

6 Shakti Raja 4 NEWTON 1

7 Ho Kuok Shen 4 NEWTON 1

8 Lo Yong Shi 4 NEWTON 2

9 Lee Yan Xiang 4 NEWTON 1

10 Lim Su Xuan 2 VIOLET 1

11 Tee Wu Jun 4 NEWTON 1

12 Lee Shin Rou 4 NEWTON 2

13 Fenny Tan 4 NEWTON 2

14 Chan Sze Min 4 NEWTON 1

15 Chloe Lim 4 NEWTON 2

17

18

Record Of Product/Model

19

20